Seasalt

AT ALILA SEMINYAK

Exquisite Taste - - Best Casual Dining : Bali -

In Bali, the idyl­lic ex­pe­ri­ence of din­ing by the beach can be found in ev­ery corner, but none of those can quite match the culi­nary jour­ney at Seasalt. As its name im­plies, Seasalt pays homage to the great­ness of the sea and the boun­ti­ful abun­dance found within it, and its ocean­front lo­ca­tion is sim­ply the cherry on top. To top it off, Seasalt has pledged its com­mit­ment to sup­port the lo­cal sea salt farm­ers from Kusamba Vil­lage and to re­duce car­bon foot­prints by lo­cally sourc­ing its in­gre­di­ents.

Led by highly skilled chef Vi­vian Vi­talis, Seasalt brings the best qual­ity seafood and serves it in an in­no­va­tive way. Draw­ing in­spi­ra­tion from Ja­panese tech­niques and flavours, with a dash of Vi­vian's flair, the restau­rant of­fers re­fresh­ing cre­ative dishes that din­ers won't find any­where else.

Din­ners at Seasalt al­ways starts with the sig­na­ture Seasalt Rit­ual, where din­ers are served an in­trigu­ing cen­tre­piece, in­spired by the shell- and coral-adorned beach, un­veil­ing start­ing bites of seaweed and Ja­panese spinach-wrapped mack­erel, but­ter and may­on­naise – to be savoured with the home­made sour­dough.

The menu be­gins with light del­i­ca­cies like cured bonito with dashi may­on­naise, green tomato and wasabi, smoked black cod with potato crisps and cured egg yolk, and Seasalt ce­viche with mack­erel, green tomato, gin­ger, shal­lot and wakame. Hearty mains in­clude miso-honey roasted but­ter­fish with car­rot purée, pick­led car­rot and cit­rus re­duc­tion, grilled chilli squid with pick­led shal­lot and ponzu dress­ing, and ro­batayaki prawn with cu­cum­ber noo­dle, sesame seed and wasabi mayo. Noth­ing is more the­atri­cal than Seasalt's sig­na­ture white snap­per though, baked in aro­matic salt – it's a feast for the palate as well as the eyes.

If seafood is not your cup of tea, Seasalt also of­fers other sin­fully scrump­tious dishes, like crispy pork belly with steamed plantain and ponzu glaze and wagyu short rib with mus­tard, miso and gin­ger jus.

At Seasalt, the cui­sine is so­phis­ti­cated, but the am­bi­ence is ca­su­ally re­fined. It's a great din­ing des­ti­na­tion with an un­ri­valled ocean view, es­pe­cially on a lazy Sun­day af­ter­noon, where ea­ger din­ers can en­joy the deca­dent Sun­day Seafood Brunch.

Last not but least, Seasalt is sup­port­ing Alila's zero-waste pol­icy, ev­i­dent from the ex­clu­sive use of eco-friendly ma­te­ri­als for the take­away boxes and the ac­ti­va­tion of the straw-on-re­quest pol­icy, us­ing only pa­per or corn­starch straws.

SEAFOOD SE­LEC­TION

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